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Winter is the season for soups and stews. But I have already written on here about soup wizardry, so let us move on to stew. What is a stew? I was cooking with my friend Nick from thelittlestwinslow.com a while back and we pondered this question.

I turned to my most trusted source of information; according to Wikipedia, “A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.”

Stew is a chunky soup. Got it? Here is a lovely stew recipe for you to keep warm with.

Seitan and White Bean Stew

You will need:
1 Large can crushed tomatoes
1 Small can of tomato paste
1 Head broccoli, chopped
1 Zucchini, chopped
1 Yellow squash, chopped
1 cup carrot, chopped
1 cup eggplant, chopped
1 14 oz can of white beans, drained and rinsed

1 Package seitan, chopped
1 yellow onion, chopped
2 cloves garlic, minced
½ cup red wine (If you wouldn’t drink it, don’t cook with it!)
3 ½ cups water or veggie broth
2 Tbs Bragg’s Liquid Aminos
1 Tbs olive oil

1 Tsp sea salt
1 Tsp oregano

1 Tsp basil
¼ Tsp of rosemary (Rosemary is that overwhelming friend I can only take in small doses.)
½ Tsp thyme
1 tsp black pepper
½ Tsp cayenne

Step one:
In a large pot, saute onions and garlic in oil over medium heat until fragrant, 3-4 minutes.
Step two:
Add broth/water, tomatoes, tomato paste, veggies, seitan, spices and Bragg’s. Simmer covered for 35 minutes.
Step three:
Add wine. Simmer 15 minutes. Taste, add more salt/pepper as you wish. If it is not “stewy” enough, simmer uncovered for an additional 10 minutes. Serve over quinoa!

Note that stews taste better with age! So your dish will taste better the day after, when it’s had more time to marinate in its own juices. Mmmm, juices.

This post was just another long winded way of saying that I eat my feelings.